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Spaghetti aglio e olio mit Tintenfischringen
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Spaghetti aglio e olio mit Tintenfischringen

4.2 (10 ratings)

Ingredients

Tintenfischringe

  • 4 Knoblauchzehen
  • 1 rote Chilischote, frisch, entkernt
  • 5 Zweige Zitronenthymian, abgezupft
  • 1400 g Wasser
  • 10 g Zitronensaft
  • 400 g Tintenfisch-Tuben, TK, aufgetaut, in Ringen (ca. 1 cm)
  • 50 g Kräuterbutter, kalt, in Stücken

Spaghetti aglio e olio und Fertigstellung

  • 1200 g Wasser
  • 2 ¼ TL Salz
  • 500 g Spaghetti
  • 30 g Öl
  • 4 - 5 Prisen Pfeffer aus der Mühle

Nutrition
per 1 Portion
Calories
3782 kJ / 904 kcal
Protein
63 g
Carbohydrates
121 g
Fat
18 g
Saturated Fat
7 g
Fibre
4.6 g
Sodium
3059 mg

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